Reviewed: Aug. 31, 2011

Because of what others said, I baked this stew for an hour and a half. I also started with already-cooked rice, so that was not an issue. I used peas instead of green beans, because my husband prefers them. The result was very dry. My husband loved it, but I did not. Next time, I will use the green beans, start with already-cooked rice, but bake only for an hour. I'll also be sure to use canned tomatoes instead of tomato sauce for extra moisture. I'll be adding a layer of mashed potatoes and grated cheese to the top tonight in order to turn the leftovers into shepherd's pie, salvaging a "meh" recipe for myself and enhancing it too for my husband, who loves that as well.

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Reviewer:

LateBoomer

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Reviewed: May 9, 2011

Cook it slow and low on stovetop not oven. As the previous reviews stated the oven after an hour does not cook the rice...I cooked mine on the stovetop and it worked great! Also, you may want to add some extra seasoning, but great recipe overall.

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Reviewer:

Crazyboys5

Reviewed: Oct. 12, 2010

This is not great. The ratios are off somehow. I feel like maybe it needs more (and a better cut of) meat, maybe less green beans and more kidney beans. I'm just not sure about it. I had to double the water, as well. Probably won't be making this again without a lot of changes.

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Reviewer:

sassy-pants

Reviewed: Aug. 24, 2009

My family loved this recipe. I liked it because it uses less meat than most stews, also you can be very flexible with ingredients. This meal was prepared for week day lunches. It's a nice alternative to frozen preprepared meals.

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Reviewer:

paulywog

Cooking Level: Expert

Home Town: Cambridge, Ontario, Canada

Reviewed: Apr. 28, 2009

I found this recipe because I was looking for something to combine the ingredients I had on hand, one being left-over brown rice. That being said, I obviously substituted the cooked rice, and I think I added significantly more than the recipe would have called for, maybe 2 cups I'm guessing. As other reviewers noted, it takes longer to cook; even at 375 degrees I had it in at least an hour and a half before the potatoes and carrots were done. I also added 1 tbl. crushed garlic and miscelaneous herbs like oregano and sage. The taste was delicious and even my little guys who aren't keen on casserole-type dishes ate a plate full. I will definitely make this one again, but will plan to start it much earlier next time!

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Reviewer:

picklesandketchup

Reviewed: Nov. 19, 2008

We loved this recipe! **we did have to cook it a lot longer than instructed though** I don't know what isn't to love about it--the ingredients are not fancy or anything, it is just a nice hardworking stew for a chilly autumn evening! We used brown rice and next time I think we will precook the rice, or maybe even barley? And we used sweet Yukon gold potatoes--yum! AND we paired it with the recipe for Butter-Dipped Biscuit Squares, which balanced out the high nutrition of the stew, LOL! Definitely going to use this one again.

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Reviewer:

goodandgoodforyou

Reviewed: Mar. 1, 2008

This recipe is fair but I altered it a bit to suit our tastes. I omitted the green beans and kidney beans. Used diced tomatoes rather than tomato sauce and added a can of whole kernel corn. My family liked it quite well after the alterations.

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Reviewer:

Julie R.

Cooking Level: Expert

Home Town: Lake Stevens, Washington, USA

Reviewed: Oct. 21, 2007

Excellent recipe. Quick and easy. I substituted frozen peas for the green beans, but prepared rest as directed. Everyone loved it and found the meal satisfying and filling.

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Reviewer:

RANICKA

Reviewed: Jun. 3, 2007

Hate to be so negative, but no one liked this. After 1 hour of cooking, the rice was still hard and there simply was not enough liquid, so I added a cup of beef broth. The rice was done about 20 minutes later- the green beans and canned beans were complete mush by that point. And the flavor was really lacking.

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